Effect of 100% Oxygen-Modified Atmosphere Packaging on Maintaining the Quality of Fresh-Cut Broccoli during Refrigerated Storage
Yukexin Dai, Xiaoyan Zhao, Jinhua Zuo, Yanyan Zheng
Abstract
The effect of 100% oxygen (O2)-modified atmosphere packaging (MAP) on the quality improvement of fresh-cut broccoli stored at 4 °C for 15 days was investigated in this study. The results indicated that, compared to the control group conditions, 100% O2 MAP treatment effectively maintained broccoli sensory evaluation scores, green color, and texture; reduced respiration and chlorophyll degradation; and reduced total bacterial count (TBC), malondialdehyde (MDA) levels, electrolyte leakage (EL), hydrogen peroxide (H2O2), and superoxide (O2−) contents. Furthermore, 100% O2 MAP led to a smaller loss of nutrients and increased antioxidant capacity. In conclusion, the use of 100% O2 MAP is an effective approach for maintaining high-quality fresh-cut broccoli during refrigerated storage at 4 °C.